Small Batch Spicy Chocolate Chip Cookies

Photo: fraichement

Ingredients

4 tablespoons salted butter, room temperature

cup brown sugar

cup white, granulated sugar

1 egg

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract

2/3 cup milk chocolate morsels

1 teaspoon crushed red pepper flakes (if this is too much, reduce to your liking)

1 cup white, unbleached flour

Preparation

Preheat oven to 350ºF. In a medium-sized mixing bowl, cream the butter until light and smooth. Add the sugars and cream together with the butter until fully incorporated. Add the egg and beat rapidly until smooth. Mix in the vanilla extract, then add the flour, baking soda, and crushed red pepper flakes. (You are supposed to sift the flour and baking soda together before adding them into the mixture, but I don’t.) Lastly, add the milk chocolate morsels.

These are drop cookies, so you are going to do just that: drop them in little, funny, somewhat constructed, 3/4 tablespoon balls. The dough should be a little sticky, so they definitely will not resemble anything smooth and perfect.

Bake for approximately 8 minutes, rotating the baking sheet to ensure some cookies don’t burn while others are left underbaked. Let them cool before pretending as though you will eat only one.